Hydrating Cucumber Lemon Water
Adding flavor to water with fresh lemon and cucumber makes it enjoyable and refreshing to drink, improving your hydration throughout the day! Pink sea salt and a touch of honey elevate the bright and cooling flavors.
Yield: 4 servings
Ingredients
- 1/4 teaspoon fine pink sea salt (preferably pink salt for its healthy minerals)
- ½ teaspoon maple syrup or honey, optional
- 1/4 cup (2 ounces) fresh squeezed lemon juice
- 1 lemon (100 grams), washed and thinly sliced
- ½ of an english cucumber (100 grams), cut into 1/4 inch slices
- 4 cups (32 ounces) filtered water
Instructions
- Add all ingredients to a 32 ounce pitcher or jar in the order listed above (starting with sea salt.) Stir with a long spoon, several times to help dissolve the salt.
- Put a lid on jar, or cover pitcher, and set in refrigerator for at least 40 minutes, up to 24 hours*.
- When ready to drink, pour infused water over ice and garnish glass with additional lemon and cucumber slices.
Notes
I find that leaving the additional ingredients in the water can start giving off a bitter flavor after 24 hours. Instead, strain the fruit/vegetables out of the water after one day, then keep the infused water in the fridge for up to 5 days.